It’s an occasion that you want to feel special, and I’ve discovered a surprise twist to make the end of the meal even more memorable – The Singleton whisky.
Whether it’s on the rocks or in an indulgent cocktail, The Singleton’s creamy, short finish and decadent smoothness earn it a place at the table.
It can be a wonderful accompaniment to any pudding, gateau or sweet pastry, but its fruity, vanilla and honey flavour notes inspired me to try it with this rich tart. I’m using in-season blackberries, but you can use whatever you have to hand.
What’s great is you can make everything a day or two beforehand and just assemble it on the night. The pistachio cream will keep in the fridge for three to four days – whip it up for two minutes when you’re ready to serve if you find it has set. This gives you more time at the table with the people you love.
As the days get warmer and the new-season flavours arrive, Monica Galetti is looking forward to entertaining – and when it comes to shaking up her dinner party menu, she has some very special whisky pairings in mind
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The spirit of springtime
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And if you fancy dialling up the decadence even more, try serving the tart alongside The Singleton affogato.
The whisky and ice cream combination really complements the sweetness of the pistachio cream and subtle sharpness of the blackberries. It’s an indulgent detail that will truly treat your guests.
After what feels like a long winter, spring is finally here – and with it comes the new-season British produce and fresh flavours, like blush-pink forced rhubarb and plump gooseberries.
These spring flavours really lend themselves to a glass of The Singleton whisky at the end of a meal, either as the star of fabulous cocktails or served on the rocks. I love pairing a neat whisky or a cocktail with a decadent dessert or a square (or two…) of chocolate.
The Singleton’s bright, fresh flavours, with hints of vanilla and honey, complement all kinds of puddings and sweet treats. The Singleton white chocolate and raspberry sour enhances the fresh fruitiness of seasonal desserts, like my favourite rhubarb crème brûlée, while the earthiness of a glass of The Singleton 12 Year Old is rounded off by a rich dark chocolate – ginger or orange ones go particularly well.
Meanwhile, creamy dishes, like a hazelnut ice cream, marry beautifully with The Singleton Malt Master’s warmer, spicier notes.
I love feeling inspired as I sip and stir, matching my whisky with a showstopping pudding to create a pairing made in heaven that – I hope – will keep my guests coming back for more all the way into summer.
So for an exceptional end to your evening, try serving a decadent drink paired with some clever, complementary dessert ideas. Your meal will feel like a real celebration of spring.
Serves 4-6
190ml milk
Seeds scraped from 1 vanilla pod
3 large egg yolks (60g in total)
40g caster sugar
20g cornflour
20g plain flour
40g pistachio paste (available online)
60g cold unsalted butter, cubed
100g double cream, whipped
220g thick-set blackberry jam
400g blackberries
25g chopped pistachio nuts
Small bunch of mint
For the pistachio cream
For the pastry
240g soft unsalted butter
120g caster sugar
1 egg
350g plain flour,
plus extra for dusting
1-2 tbsp water
Method
1. For the pastry, beat the butter and sugar together in a bowl until fully creamed, then beat in the egg. Fold in the flour without overmixing. Add the water as needed to bring the mixture together into a dough. Wrap and chill for 30 minutes.
2. Preheat the oven to 180C/200C non-fan/gas mark 6.
3. Roll out the pastry on a lightly floured work surface, or between two sheets of greaseproof paper, to line a fluted tart tin, 22cm across and 2cm deep.
4. Line the pastry with non-stick baking paper and fill with uncooked rice or baking beans, then blind bake for 10 minutes. Remove the paper and rice, or beans, and bake for a further 6 minutes or until golden, then leave to cool.
5. For the pistachio cream, heat the milk with the vanilla seeds in a saucepan.
6. Whisk the egg yolks, sugar and flours together in a bowl. Pour the hot milk over the egg mixture while whisking continuously until very thick. Return to the pan and cook over a medium-low heat, whisking continuously, until thick and starting to boil.
7. Take the pan off the heat and whisk in the pistachio paste, then the cold butter. Leave to cool in the refrigerator, then fold in the whipped cream.
8. Spread the jam in an even layer over the base of the cooked tart case. Pipe or spread the pistachio cream on top, then chill for a minimum of 2 hours.
9. Decorate with blackberries, pistachios and mint leaves and chill before serving.
Blackberry and pistachio tart
The Singleton 12 Year Old
on the rocks
Method
Shake all ingredients well for around ten seconds to create a foam, then add ice. Shake again, strain and serve.
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The Singleton 12 Year Old is a light, enjoyably fruity single malt, featuring citrus, raisins, and hints of honey and brown sugar with an enticing baked apple sweetness. Simply pour 50ml into your favourite tumbler over ice and enjoy.
40ml The Singleton 12 Year Old
20ml raspberry syrup
15ml white chocolate liqueur
15ml lemon juice
20ml egg white
Fresh raspberries, to garnish
Grated chocolate
Serve with
Whatever you’re serving, there’s a world of malts from The Singleton with which to enjoy it – diverse in flavour, age and finish
The Singleton 12 Year Old
A light and enjoyably fruity single malt, with citrus orange, raisins, hints of honey and luscious brown sugar with enticing baked apple sweetness.
The Singleton Malt Master
A smooth single malt with soft orchard fruit flavours accompanied by sweet notes of rich toffee, vanilla and a suggestion of pear drops.
The Singleton 18 Year Old
Smooth, rich and full of character – dark fruits meet rich nuttiness and warming spice, together with toasty coconut, hints of pineapple and just a trace of maple sweetness.
More info
(25ml = 1 unit)
TRY IT WITH
Orange chocolate to bring out the zesty, nutty notes in the whisky, or ginger dark chocolate to enhance the espresso notes and nuttiness.
The Singleton
white chocolate and
raspberry sour
This delicious twist on a whisky sour is perfect for spring, with light, fruity flavours and a decadent splash of white chocolate liqueur.
A crème brûlée using fresh spring fruits – think rhubarb or raspberry.
TRY IT WITH
The Singleton Malt Master’s Selection
and cream soda
Pour The Singleton Malt Master’s Selection over ice and add cream soda to taste. Garnish with orange.
Method
The simple combination of The Singleton Malt Master’s Selection and cream soda creates an indulgent cocktail with surprise notes of chocolate and orange.
Hazelnut ice cream.
TRY IT WITH
40ml The Singleton Malt Master’s Selection
150ml cream soda
Orange wedge, to garnish
(1.9 units)
(1.9 units)
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